I like this recipe because it is simple to prepare yet looks elegant on the plate. I enjoy how the strawberry cream can be made ahead of time, making assembly quick and easy. I also appreciate how adaptable it is, since I can swap in different berries depending on the season or my mood.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 pints strawberries hulled and sliced, divided 2 cups heavy whipping cream ⅔ cup sugar 1 tablespoon vanilla 12 medium crêpes cooked, Homemade or Ready-made
Directions
I begin by hulling and slicing half of the strawberries and setting them aside for assembly later.
I place the remaining strawberries into a blender or food processor with about ¼ cup of the heavy cream and puree until smooth, then set the mixture aside.
Using an electric mixer, I whip the remaining 1¾ cups of heavy cream until soft peaks form. I gradually add the sugar while mixing, then continue whipping until medium-stiff peaks develop.
I turn the mixer down to low and slowly stream in the strawberry puree, mixing just until everything is fully incorporated. I refrigerate the strawberry cream until I am ready to assemble the crêpes.
To assemble, I lay one crêpe flat on a plate, spoon or pipe a line of strawberry cream down the center, and add a handful of sliced strawberries. I fold both sides over the filling, then finish with more strawberry cream and additional strawberries on top.
Servings and Timing
I make this recipe to yield 12 crêpes. I plan for about 20 minutes of preparation time, approximately 1 hour and 25 minutes if making homemade crêpes, and a total time of about 1 hour and 45 minutes.
Variations
I often substitute raspberries, blackberries, or other cane berries for the strawberries while keeping the rest of the recipe the same. I sometimes add a touch of lemon zest to the cream for brightness. When I want a lighter presentation, I roll the crêpes instead of folding them.
Storage/Reheating
I store leftover strawberry cream in the refrigerator for up to two days in a sealed container or piping bag. I keep prepared crêpes wrapped and refrigerated for up to three days or frozen for up to three months. I thaw frozen crêpes in the refrigerator and assemble just before serving, as reheating is not necessary.
FAQs
Can I make the strawberry cream ahead of time?
I often prepare it up to two days in advance and keep it refrigerated until assembly.
Can I use store-bought crêpes?
I regularly use ready-made crêpes when I want to save time, and they work very well.
What texture should the whipped cream be?
I whip it to medium-stiff peaks so it holds its shape without becoming grainy.
Can I reduce the sugar?
I sometimes reduce the sugar slightly if my strawberries are very sweet.
Do I need a stand mixer?
I use either a stand mixer or a hand mixer, depending on what is convenient.
Can I make this recipe dairy-free?
I have tried using coconut cream, though the flavor and texture will be different.
Are these best served cold or at room temperature?
I like serving them slightly chilled, straight from the refrigerator.
Can I add other flavors?
I occasionally add a splash of almond extract or citrus zest to the cream.
How do I keep crêpes from tearing?
I handle them gently and make sure they are fully thawed and flexible before filling.
Can this be served as dessert?
I often serve these as dessert because they feel light but satisfying.
Conclusion
I enjoy making strawberry cream crêpes when I want a dish that feels fresh, elegant, and comforting at the same time. I find that their balance of soft crêpes, fluffy cream, and juicy strawberries makes them perfect for sharing and savoring on any special morning or sweet occasion.
